Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Shaodan Peng"'
Autor:
Lian YANG, Shaodan PENG, Junjie MA, Chenghui ZHANG, Guang WU, Xiaobing HUANG, Jihua LI, Liangkun LIAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 199-207 (2024)
In order to utilize Lactobacillus casei to prepare fermented pineapple juice beverage, the growth curve, acid production, acid tolerance, and sugar tolerance characteristics of Lactobacillus casei LK-1 (L. casei LK-1) were investigated and analyzed i
Externí odkaz:
https://doaj.org/article/1a274768c1e44f199b0ae516755f1125
Autor:
Jiangang Zhang, Shaodan Peng, Fang Xu, Ying Qiao, Xiaoke Ye, Yu Guan, Xiaolong Zhao, Yueran Wang, Zhongqi Shao, Tao Zhu, Weixue Si
Publikováno v:
Vaccine: X, Vol 17, Iss , Pp 100432- (2024)
Herpes zoster (HZ) induces significant pain and discomfort, which can seriously affect the quality of life of patients. At present, there is no specific treatment for HZ, and the mosteffective HZ control is vaccination. The main obstacle to developin
Externí odkaz:
https://doaj.org/article/9ce3818211ab43b3a79bc874070bacba
Publikováno v:
Emerging Microbes and Infections, Vol 11, Iss 1, Pp 439-442 (2022)
Mucosal immunity provides a potential for preventing initial infection and stopping subsequent transmission of SARS-CoV-2. Here, we examined the safety and immunogenicity of a replication-defective adenovirus type-5 vectored vaccine (Ad5-nCov) encodi
Externí odkaz:
https://doaj.org/article/c0cc3e2c8d8940e3a5791040994857d9
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100614- (2023)
In this work, the influence of citric acid & pomelo essential oil nanoemulsion (CA&PEN) assisted with HHP on microbial counts, oxidative enzyme activity and related quality of banana puree were examined. The total aerobic bacteria (TAB) counts of all
Externí odkaz:
https://doaj.org/article/ac8d525c799b499498de6e008713c09b
Publikováno v:
MATEC Web of Conferences, Vol 128, p 03011 (2017)
In order to obtain the high level of γ-aminobutyric acid Moringa oleifera leaves, Use 7% sodium glutamate solution to soak the fresh Moringa oleifera leaves, study effect of different treatment times and three different drying methods( hot air dryin
Externí odkaz:
https://doaj.org/article/114b44c25f0e4b4c9a7b699fb26ad173
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 100:012029
Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c31788c30ce0eb5b7eab227d6cf09ed
https://doi.org/10.1088/1755-1315/100/1/012029
https://doi.org/10.1088/1755-1315/100/1/012029
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 100:012125
In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25fb0a1c349644324a45c68d465720d6
https://doi.org/10.1088/1755-1315/100/1/012125
https://doi.org/10.1088/1755-1315/100/1/012125
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Mar2020, Vol. 446 Issue 3, p1-1, 1p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Dec2017, Vol. 100 Issue 1, p1-1, 1p